Optimization of drying parameters for pretreated green banana slices using response surface methodology

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dc.contributor.authorDhake, Kushal
dc.contributor.authorJain, Sanjay K.
dc.contributor.authorJagtap, Sandeep
dc.contributor.authorPathare, Pankaj B.
dc.contributor.editorPandiselvam, Ravi
dc.date.accessioned2025-03-10T13:19:33Z
dc.date.available2025-03-10T13:19:33Z
dc.date.freetoread2025-03-10
dc.date.issued2025-02-22
dc.date.pubOnline2025-02-22
dc.description.abstractIn this study, the influence of drying temperature and pretreatment on the drying kinetics and quality metrics of green banana slices was investigated. The present investigation included the drying of 4 ± 1 mm green banana slices with potassium metabisulfite (KMS) at levels of 0 (control), 0.5%, 1%, and 1.5% in a tray dryer. A numerical optimization method was utilized to optimize the drying rate, color, water activity, rehydration ratio, and attractiveness of the banana slices, using a variety of input factors such as drying temperature and pretreatment. The results revealed that the untreated samples and those treated with 1.0% and 1.5% KMS required a longer drying time than the samples treated with 0.5% KMS. The process parameters were optimized using response surface methodology, adopting an I‐optimal design for this investigation. The best solution yielded a drying air temperature of 60.62°C and a pretreatment level of 0.786% KMS, resulting in a drying time of 346.28 min, a color (L∗) value of 76.23, a water activity (aw) of 0.299, and a rehydration ratio of 2.81. Similar outcomes were obtained when the optimized conditions were tested and compared with experimental data using an experimental validation process.
dc.description.journalNameJournal of Food Quality
dc.identifier.citationDhake KP, Jain SK, Jagtap S, Pathare PB. (2025) Optimization of drying parameters for pretreated green banana slices using response surface methodology. Journal of Food Quality, Volume 2025, February 2025, Article number 3959937
dc.identifier.eissn1745-4557
dc.identifier.elementsID565212
dc.identifier.issn0146-9428
dc.identifier.paperNo3959937
dc.identifier.urihttps://doi.org/10.1155/jfq/3959937
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/23584
dc.identifier.volumeNo2025
dc.languageEnglish
dc.language.isoen
dc.publisherWiley
dc.publisher.urihttps://onlinelibrary.wiley.com/doi/10.1155/jfq/3959937
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject30 Agricultural, Veterinary and Food Sciences
dc.subject3006 Food Sciences
dc.subjectNutrition & Dietetics
dc.subject3006 Food sciences
dc.subjectcolor
dc.subjectgreen banana slices
dc.subjectoptimization
dc.subjectpretreatment
dc.subjectrehydration
dc.subjectresponse surface methodology
dc.titleOptimization of drying parameters for pretreated green banana slices using response surface methodology
dc.typeArticle
dcterms.dateAccepted2025-01-08

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